Toblerone Shortbread: A Delightful Canadian Treat
Preparation Time: 15 minutes
Cooking Time: 11 minutes
Total Time: 26 minutes
Yields: 24 snowball-sized cookies
Description
Indulge in the irresistible charm of Toblerone Shortbread, a family recipe that’s perfect for the festive season. This quick and easy recipe transforms simple ingredients into a sweet, buttery delight that’s sure to become a staple in your holiday baking repertoire. With a delightful crunch from Toblerone chocolate and a melt-in-your-mouth texture, these cookies are ideal for large gatherings and make a fun addition to your Christmas treats.
Ingredients
- 2 cups salted butter – softened to room temperature
- 1 cup icing sugar – sifted
- 1/8 teaspoon baking powder
- 3 cups cake flour – sifted
- 1 cup cornstarch
- 250 grams Toblerone chocolate – chopped into small pieces
- Powdered sugar – for dredging (optional)
Instructions
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Cream the Butter and Sugar: In a large mixing bowl, combine the softened salted butter with the sifted icing sugar. Using an electric mixer or a whisk, beat the mixture until it becomes light and fluffy, creating a smooth base for your cookies.
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Prepare the Dry Ingredients: In a separate bowl, sift together the cake flour, cornstarch, and baking powder. This step ensures that your dry ingredients are well mixed and free of lumps, contributing to the smooth texture of your shortbread.
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Combine Ingredients: Gradually add the sifted dry ingredients to the butter and sugar mixture. Stir until the dough begins to come together, being careful not to overmix. Fold in the chopped Toblerone chocolate, distributing it evenly throughout the dough.
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Shape the Cookies: With clean hands, roll the dough into large balls, each approximately 2 inches in diameter. The dough should be easy to handle and shape. Place the balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for slight spreading.
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Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for about 11 minutes, or until they are lightly golden around the edges. They should be soft in the center but firm up as they cool.
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Cool and Dredge: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dredge the cooled cookies in powdered sugar for an extra touch of sweetness and festive flair.
Nutritional Information (per cookie)
- Calories: 237.4
- Fat: 15.5 grams
- Saturated Fat: 9.7 grams
- Cholesterol: 40.7 milligrams
- Sodium: 111.7 milligrams
- Carbohydrates: 23.2 grams
- Fiber: 0.3 grams
- Sugar: 5 grams
- Protein: 1.6 grams
Tips for Success
- Butter Consistency: Make sure your butter is at room temperature for easy mixing and a smooth dough.
- Chopping Chocolate: Chop the Toblerone into small, even pieces to ensure the chocolate is well-distributed in each cookie.
- Avoid Overbaking: Keep an eye on the cookies as they bake to prevent overbrowning. They should be lightly golden but not too dark.
- Cooling Time: Allow the cookies to cool completely before storing them to maintain their texture.
These Toblerone Shortbread cookies are a festive favorite, perfect for holiday gatherings or as a sweet treat any time of the year. Enjoy the rich flavor and delightful crunch of Toblerone in every bite! 🎄🍫🎉
